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((Short description|Dim sum dish))
((More citations needed|date=December 2013))
((Distinguish|Char kway teow))
((Infobox prepared food
| name             = Chai tow kway
| image            = Chai tow kway.jpg
| image_size       = 230px
| caption          = 
| alternate_name   = Fried radish cake, radish cake
| country          = [[Northern and southern China|Southern China]]
| region           = Southern China, [[Indonesia]], [[Singapore]] and [[Malaysia]]
| creator          = 
| course           = [[Yum cha]]
| served           = 
| main_ingredient  = Steamed [[rice flour]], water, and shredded white [[daikon]]
| variations       = [[Turnip cake]]
| calories         = 
| other            = 
))
((Chinese
|t=((linktext|菜|頭|粿))
|s=菜头粿
|j=
|p=càitóu guǒ
|mi=((IPAc-cmn|c|ai|4|.|t|ou|2|-|g|uo|3))
|poj=chhài-thâu-koé,<br>chhài-thâu-ké
|l=
|showflag=poj
|tha=ขนมผักกาด
|rtgs=khanom phak kat
))
'''''Chai tow kway''''' is a common dish or [[dim sum]] of [[Chiuchow cuisine|Chaoshan cuisine]] in [[Chaoshan]], China. It is also popular in [[Indonesia]], [[Singapore]], [[Malaysia]], [[Thailand]], [[Taiwan]] and [[Vietnam]], consisting of [[stir-fried]] cubes of [[turnip cake|radish cake]]. In some places such as Singapore, it is confusingly and mistakenly translated as '''carrot cake'''((NoteTag|name=Note01)) (compare with flour-based [[Carrot cake|cake]]).<ref>((Cite web |title=Fried Carrot Cake |url=https://www.visitsingapore.com/dining-drinks-singapore/local-dishes/carrot-cake/ |access-date=2023-06-11 |website=www.visitsingapore.com |language=en))</ref>

==Ingredients==
It is made with radish cake (steamed [[rice flour]], water, and shredded white [[daikon]]), which is then stir-fried with eggs, preserved radish, and other seasonings. The radish cake is often served in large rectangular slabs which are steamed and then later fried whole.

Alternatives to ''chai tow kway'' include those made of [[taro]] or solely of rice flour.

The radish cake can also be eaten on its own, either just steamed, or steamed and then pan-fried, as opposed to the steamed then wok-fried with other ingredients in ''chai tow kway''. Both the steamed and pan-fried varieties are commonly served topped with spring onions.

==Variations==
The versions served by [[Hawker (trade)#Southeast Asia|hawkers]] in [[Johor]] and [[Singapore]], where [[Teochew people]] live, are typically prepared by frying the [[daikon cake]] with chopped preserved [[turnip]], diced [[garlic]], eggs, and Chinese [[fish sauce]] in place of [[soya sauce]]. Chopped [[scallion|spring onion]] is added just before serving. Northwards (e.g. in [[Kuala Lumpur]]), the same dish is darker due to the use of dark soya sauce, and [[bean sprout]]s are added.

In Singapore, however, it is more commonly cut into pieces and stir fried with [[egg (food)|eggs]], garlic, [[spring onion]] and occasionally [[shrimp]] (both dried and fresh). There are two variants: the "white" version does not use sweet soy sauce, and the radish cake is fried on top of a beaten egg to form a crust; the "black" version uses sweet sauce (molasses), and the egg is simply mixed in with the radish cake.

==Cultural importance==
The dish is very popular particularly in Singapore and Malaysia, where it is enjoyed by people of different dialect groups and races, not just the Teochews, and is served in a range of establishments ranging from the simplest hawkers to the most expensive Chinese restaurants. It is a much-loved local comfort food in the region, and can be consumed at various times of the day; it goes from being a breakfast dish, to a main lunch dish, to a late-night supper dish. Many public figures are also known to have a fondness for the dish. Notably, the Singapore politician [[Chan Chun Sing]] declared his love for the dish in one of his speeches, specifying a preference of a particular variant of the dish (the "S$10 [[XO sauce]] chye tow kuay"),<ref>((cite news|last=Kowtani|first=Monica|title=Pay not a primary factor for PAP team: Chan Chun Sing|newspaper=Channel News Asia|date=16 Jan 2012))</ref> as opposed to the one commonly found in hawker centres and coffee shops, thus illustrating the many variations of the dish available in the region.

==See also==
((Portal|Food|Asia))
* [[Turnip cake]], a similar variety of [[Cantonese cuisine|Cantonese]] [[dim sum]], using the same ''[[lobak]]'' (more commonly known as [[daikon]]) and rice flour
* [[Bánh bột chiên]]

==References==
((reflist|group=note|refs=
<ref name=Note01>In Hokkien, 'chai tow' can mean radish or carrot, while 'kway' refers to a general form of pastry, including rice cakes.</ref>))

((Chaozhou cuisine))
((Indonesian cuisine))
((Singaporean cuisine|state=collapsed))
((Malaysian cuisine))
((Thai cuisine))

[[Category:Dim sum]]
[[Category:Teochew cuisine]]
[[Category:Malaysian cuisine]]
[[Category:Singaporean cuisine]]
[[Category:Vegetable dishes]]
[[Category:Thai cuisine]]

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